The Influence of Marination, Weight, and Cooking Technique on Tenderness of Broilers
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/63/10/1925/4400211/poultrysci63-1925.pdf
Reference20 articles.
1. Automatic injection of chicken parts with polyphosphate;Brotsky;Poultry Sci.,1976
2. The effect of salt brining on driploss of ice-packed broiler carcasses;Carpenter;Poultry Sci.,1979
3. Studies on the marinating of chicken parts for deep fat frying;Chen;Poultry Sci.,1980
4. Tenderization of chicken muscle stability of alkali insoluble connective tissue during postmortem aging;de Fremery;J. Food Sci.,1969
5. Temperature and pH changes in poultry breast muscles at slaughter;Dodge;Poultry Sci.,1960
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